Coconut Chiffon Cake

Coconut Chiffon Cake

5 large eggs, separated
3 tablespoons crystallized ginger
1-1/2 cups sugar, divided
2-1/4 cups cake flour
2 teaspoons baking powder

  • Step 1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • Next step is, Meanwhile, place ginger and 2 tablespoons sugar in a small food processor; cover and process until finely chopped.
  • Next step is, In a large bowl, combine the flour, 1-1/4 cups sugar, baking powder, salt and ginger mixture. In another bowl, whisk the egg yolks, eggs, oil, water and extract. Add to dry ingredients; beat until well blended.
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